Friday, January 23, 2009

Balsamic Dijon Mustard Sauce

1/4 C. Beef Broth
1/2 C. Balsamic Vinegar
1/4 C. Dijon Mustard

Combine beef broth and vinegar together in a pan and heat until syrupy, about 1-2 minutes. Remove from heat and stir in mustard. Serve over hot pot roast.

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